Ingredients

• ½ head cabbage, thinly sliced
• 2 medium carrots, julienned
• 2 celery stalks, julienned
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp oyster sauce
• 2 tsp sesame oil
• 1 lb ground pork
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 12-14 egg roll wrappers
• Vegetable oil for brushing
• Hot mustard and duck sauce for serving

Instructions

1. Prepare Vegetables: Quickly blanch the sliced cabbage, julienned carrots and celery in boiling water for 2 minutes. Transfer to ice bath to stop cooking. Drain thoroughly.
2. Make Filling: In a large pan, sauté minced garlic and ginger until fragrant. Add ground pork and cook until no longer pink. Stir in soy sauce, hoisin sauce, oyster sauce and blanched vegetables.
3. Assemble: Place egg roll wrapper in a diamond shape. Add filling near bottom corner. Fold bottom over filling, fold in sides, then roll tightly upward. Seal edges with water.
4. Cook: Lightly brush rolls with vegetable oil. Air fry at 400°F / 204°C for 10 minutes, carefully flipping halfway through cooking.
5. Serve: Transfer to serving plate and enjoy while hot with mustard and duck sauce for dipping.

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